From Our Editors
For the award-winning Chef Bruno Terroso, the ebb and flow of seasonal ingredients isn't an issue—it's an inspiration. Chef Terroso regularly changes his menu of tapas-style, shareable plates based on what's in season. Nearly every fruit and vegetable he serves comes from one of five local growers, each one either certified organic or adhering to organic practices. Indeed, produce tends to be celebrated throughout the course of any meal, from the fresh greens and raspberry vinaigrette of an opening salad to the beets and berry coulis brightening up the sockeye salmon. The emphasis on freshness makes sense given the menu’s pan-Mediterranean tendencies, but Terroso also creates daring cultural collisions such as sushi pizza with panko crust and lamb rack chops paired with potato gnocchi.
As guests indulge in Chef Terroso's menu, their eyes feast upon the view from Mount Munson through the three-year-old building’s wall of windows. Perched above Penticton on the side of Munson Mountain, The Vanilla Pod offers panoramic views of Okanagan Lake, Skaha Lake, and the city.
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